Duck, cauliflower and Gaxure


2 Duck breasts

200g Duck carcass or offcuts
100g Onion
50g Carrot
1 laurel leaf
1l Chicken broth

Grated cauliflower:
200g Cauliflower
Olive Oil

Cauliflower and Gaxure mash:
200g Cauliflower
50g Butter
100g Gaxure

Serving and presentation:
32 Basil flowers


For the duck breasts:
Place the 2 duck breasts skin side down in a frying pan until this is completely golden and crunchy, put to one side until serving time.

For the duck sauce:
Place the bones and chopped vegetables in a tin and bake for 20 minutes at 180ºC until it’s all very golden. Place in a pot and cover with the chicken broth and condiment with pepper and the laurel leaf. Reduce by half, filter through a very fine sieve and reduce to the texture of sauce. Condiment with salt.

For the grated cauliflower:
Using a cheese grater, grate the cauliflower to get the texture of cous-cous. Condiment with drops of olive oil and salt.

For the cauliflower and Gaxure mash:
Cook the butter in a frying pan until golden, add the cauliflower chopped into large pieces, brown well on all sides, mix well using a blender, add the Gaxure and keep blending until you get a smooth, firm mash.

Serving and presentation:
Heat the duck meat-side down until it has a core temperature of 40ºC, cut into portions and glaze with the sauce, serve the cauliflower-Gaxure mash on one side and cover with the grated cauliflower. Condiment with the Basil flowers.